The leftover red bean paste from the last batch of bean paste bread is just as tempting as it looks

Ingredients

High-gluten flour

300g

Yeast

3g

Salt

2g

Sugar

30g

Eggs

1

Milk

140ml

Coloured oil or butter

Colour oil or butter

1

Milk

140ml

Salad oil or butter

30g

Bean paste filling

Amount

Measurement of Oven version of Bean Paste Bread

Materials ready, you can start

Flour add yeast, salt, sugar, stir well. sugar, mix well, ready to put into the bread machine, hand kneading is the same order

Put into the flour: eggs and milk, mix well

Mixed into a ball after adding salad oil, the bread machine kneaded 18 minutes, I took out the hand kneading, like rubbing clothes rubbed

Knead almost 30 minutes to see the film, because the bread machine instead of a part of the reason if the At the beginning of their own hand kneading, may have to knead a clock, depending on the situation

Knead the dough oven fermentation function fermentation 1 clock, take out the exhaust,, bean paste and dough into a number of portions, you can probably do 6, dough kneaded to make a round, wrapped in the middle of the bean paste, so that the mouth

Then roll with a rolling pin rolled out with a knife to the bean paste until it is rolled in the opposite direction

And then placed in the Warm out and ferment again for 20 minutes

Preheat the oven for 10 minutes, beat an egg yolk, and then brush, up and down the tube 180 degrees. 20 minutes

Successful

Nice nice oh

Extended knowledge:

This bread less sugar and less oil, if you like more desserts, you can add another 10 to 20 grams of white sugar.

Ingredients

High-gluten flour 400g

Egg 1

Milk powder 25g

Sugar 20g

Salt 2g

Baking powder 5g

Corn oil 25g

Water 150g

Crimson beans moderate

Brown sugar moderate

Methods/Steps

1

400g of gluten flour, 25g of corn oil, an egg, 2g of salt, 5g of baking powder, 20g of sugar, 25g of powdered milk, 150g of water, all put into the bucket of a bread machine and knead for 35 minutes until a film comes out. Put it in a warm place to ferment until 2-2.5 times or more. (You can also knead the dough directly by hand until it comes out of the film, but it takes a bit of effort)

2

While the dough was fermenting, I used a pressure cooker to make a quick bean paste filling. Wash the red beans and add water and boil until cooked, fish out and control the water into the pot with a spatula to press into a puree, add brown sugar, stir-fry dry moisture over low heat.

3

The fermented dough was taken out of the hand and pressed to exhaust, and then divided into 12 equal parts, one of which was rolled out and wrapped in the bean paste filling, and closed like a bun.

4

Flatten the dough with your hands, and then cut around it with a knife. (Alternatively, roll the dough into a tongue shape and put in the bean paste filling, fold up the ends a bit and then roll it up from the wide side).

5

Place the bread neatly on a greased baking sheet. Brush the top of the bread with egg wash and sprinkle with white sesame seeds.

6

Place the baking sheet in the oven for the second fermentation. Put a bowl of boiling water underneath when it's cold. (Not necessary in summer heat)

7

This is the second fermentation of the bread. Bake in the middle of the oven at 180 degrees for 15 to 20 minutes. Observe on your own.

8

The bread out of the oven quickly brush a layer of corn oil on the surface of the bread, in order to better lock the moisture.

9

Cool the bread until it still has some residual warmth in a plastic bag. This way it still tastes great even the next day.